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This spirit is designed to age for one year in a 15 gallon barrel, or 2-3 years in a 53. I know all the "research" on small barrels and why they don't work. It's all about having all the flavors peak at the right time. Since this is pot distilled we have the ability to customize the product to have just the right amount of each flavor compound available to oxidize into those flavors you want. The system works - I have the Double Gold medal from San Fransisco to prove it - no pixie dust required.

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This spirit is designed to age for one year in a 15 gallon barrel, or 2-3 years in a 53. I know all the "research" on small barrels and why they don't work. It's all about having all the flavors peak at the right time. Since this is pot distilled we have the ability to customize the product to have just the right amount of each flavor compound available to oxidize into those flavors you want. The system works - I have the Double Gold medal from San Fransisco to prove it - no pixie dust required.

Our standard corn mash for bourbon is similar, very high corn, suitable for either young bourbon in small cask or a 2-4 yo straight in a 53. But the styles will be completely different, you can not reproduce the straight in small cask. Also, we use our same mash for our corn whiskey, and with more than 80% corn, you can consider using his product as a corn whiskey, which does not have to be aged, or can be aged in your used barrels. You could also redistill it for vodka, if you have a still that can get you over 190.

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Bluestar is correct - the small barrel aging process does not work for "Straight" products. 2 years is just too long in a small barrel. This is what you drink (or sell) while your 53 gallon barrels are aging.

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Bluestar is correct - the small barrel aging process does not work for "Straight" products. 2 years is just too long in a small barrel. This is what you drink (or sell) while your 53 gallon barrels are aging.

We found bourbon is definitely over-oaked after 6 months in 5 gallon. As barrel size goes up, this number increases, also dependent on environmental conditions. By the time you get to 30 gallon, you are in a strange place. Woodinville, I think I recall, made a nice 3 year old bourbon aged in 30 gallon barrels.

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We found bourbon is definitely over-oaked after 6 months in 5 gallon. As barrel size goes up, this number increases, also dependent on environmental conditions. By the time you get to 30 gallon, you are in a strange place. Woodinville, I think I recall, made a nice 3 year old bourbon aged in 30 gallon barrels.

Slightly off topic but we found that single malt in a third fill barrel is over-oaked after 24 months. Edit: at 6 gallons